Sushi Yasuda

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Midtown East

Sushi / Omakase

While flashier temples of raw fish have opened in New York and founding chef Naomichi Yasuda has retired to Japan, Sushi Yasuda still maintains its status at the top—at least according to sushi aficionados. Yasuda’s disciples Mitsuru Tamura and Tatsuya Sekiguchi run the show these days, slicing and gently packing lyrical bites of rice and fish behind a blond wood counter. There is no music and the simple design is all clean lines: the focus here is clearly on the fish. Be sure to book your reservation for the counter for a clear view of the masters at work.